Usually, I'm a bit hesitant to experiment citrus desserts as the base of most curds, tarts or cakes is egg yolks. Since there is no other spice to mask the flavour of the eggs, I've always found them quite eggy and they tend to leave a rather unpleasant after taste in the mouth. However, on the request of a friend, I thought it was a good time to experiment making a traditional key-lime pie. And thanks to allrecipes.com I was able to come across a recipe doesn't require any eggs. I adjusted some of the measurements to accommodate my taste buds (I like mine slightly more tart). The sweet digestive biscuit crust marries perfectly with the tangy lime filling and has made this a family favourite, especially with my grandmother! INGREDIENTS: For the crust : 250g pack digestive biscuits 1/4 cup melted butter, plus more for greasing 3 tbsp granulated sugar For the filling: 2 1/2 cups sweetened condensed milk 1/2 cup sour cream 1/2 cup plus 2 tbsp fresh lime j